When setting up we set up the marquee, lights and serving tables and turn on the pig to slowly cook all afternoon. The catering tent soon warms up and the smell of the roasting hog is soon wafting around the venue and attracting lots of attention. Guests are usually inquisitive and ask all sorts of questions about the pig and our job in general. It creates a lot of talking points and interesting conversation., such as a couple of weeks ago when we catered for an Indian family in Surrey, the birthday girls uncle popped out (again on an absolutely freezing evening) and in a broad Aussie accent bellowed “good day mate !! thats a bloody big pig there, smells great too. The Indian/Aussie accent threw us at first and made a good starting point for a chat. It turned out he actually owns a farm in Australia and breeds wild boar where visitors hunt then shoot their own boar for BBQ’s and hog roasts. We said we would be available to cook over in Oz if he could put us up for a few weeks or so.- Still waiting to hear though !!